I bet you have never tried one of these before. Yep, thought so… Theses little pieces of heaven are made of blueberries and kind of a pancake batter. The whipped egg whites make them really fluffy. Just give this recipe a try, I promise it’s really simple and I promise, it won’t be the only time ;-)
In Austria people eat a lot of sweet stuff – even for main course, not only for dessert. These blueberry Nocken are a perfect example for this weird custom, I, a weirdo as well, eat them all the time for lunch in blueberry season. I just dip them into vanilla yoghurt or eat them plain, ’til I nearly burst ;-)
This dish is a rather traditional, lately kind of forgotten, treasure. Since i dug it out in one of my grannys cookbooks, I’ve made it one of my regulars. It’s just too good not to share it ;-)
- 7 oz/200 g (or about 1¼ cups) fresh blueberries, washed and patted dry
- 2 large eggs, separated
- 1/3 cup + 2 tablespoons (110 ml) milk
- 1/8 teaspoon salt
- 1 cup (130 g) all-purpose flour
- 2 teaspoons (10 g) granulated sugar
- Ghee or neutral-tasting oil for frying
- Confectioner’s sugar for dusting
- In addition: frying pan with lid
- Combine egg yolks, milk and salt in a large mixing bowl and whisk well.
- Stir in flour – the batter will seem very thick but this is how it should be. If prepared too thin, the batter would spread too much in the frying pan later.
- Beat egg whites together with granulated sugar in a separate bowl, until they form stiff peaks.
- Gently fold beaten egg whites and blueberries into the batter with a spatula – the mixture should still look a little lumpy (detailed explanation here). Don’t let the batter rest to long as beaten egg whites will deflate quickly.
- Heat up the frying pan with a little oil/ghee. Scoop about 2 tablespoons of batter per Nocken into the heated pan (most pans will fit 5 or 6 Nocken). The batter has the right consistency if it doesn't spread too much.
- Cover the pan with a lid as this will help to cook the batter all the way through. Turn the Nocken over and cook until both sides are golden brown.
- Take the Nocken out of the pan and place them on a paper towel for a few seconds.
- Repeat until all the batter is used up.
- Serve hot and dusted with confectioner’s sugar.
Did you follow this recipe? You could share your result here. All you need to do is take a picture with your smartphone and send it to [email protected] User Betti: "Today I tried the Blueberry Nocken recipe. I did find it perfectly explained, and they were easy to make. And they tasted delicious ;-)". Brigitte (right picture):"The Nockerl tasted fantastic and the recipe was easy to follow - my kids are really picky eaters but even they enjoyed them." the everyday kitchen:"Couldn't resist! Actually, my husband's request early on Sunday morning. We did it with strawberries again like we have done in the past and it is simply delicious! Do bear in mind that we have a betty crocker pre-mix lying in the shelf that would have been even easier, but somehow, your recipe is just so yummy that we keep going back!" [Click image to enlarge.] malaysian kitchen:"Blueberry nocken for breakfast (again). Thank you!" [Click image to enlarge.]
These look fabulous! Love the story behind them, too:-)
Thanks! Yes, in Li’l Vienna there is a story behind every dish ;-)